Kamaruddin, Ida Syariza (2021) Optimization of baking parameters of cake made from left-over ice cream using response surface methodolgy. [Project Paper] (Submitted)
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Abstract
Baking is the last however, the most crucial step in cake making because it involves closely related to the changes in texture, browning, and volume. The processing conditions, as well as the ingredients, have an impact on the properties of product of final bakery. This study was carried out due to no research on the use of response surface methodology to improve the textural and colour change of cake made from melted leftover ice cream. The main objective of the research is to find the best combination of factors for achieving the lowest firmness and colour change while maintaining the highest springiness in cake made with melted left-over ice cream. In addition, the effect of baking time and temperature on the textural properties of the cake as well as the total colour change was investigated. Two stages of production were conducted which were the design of experiment using the central composite design (CCD) and the production of cakes. The central composite design (CCD) technique was used to generate 39 runs based on two factors with five levels each: baking time (30, 35, 40, 45, and 50 minutes) and baking temperature (150, 160,170,180, and 190 °C), as well as three replications. Results from ANOVA showed that all factors were statistically significant at p < 0.05. The estimated regression coefficient, R2, for each response (firmness, springiness and colour change) were 88.10%,85.83% and 91.11%, respectively. Baking temperature between 170°C and 190°C, and within 30 and 35 minutes for baking time resulted in cake with high firmness. High region springiness was observed for baking time between 30- and 40 minutes, and within 150°C and 165°C for baking temperature. Also, high total colour change was observed for baking time between 35 minutes and 50 minutes, and within 175°C and 190°C for baking temperature. The optimized values for baking time (Vl) : 37 minutes and baking temperature (V2) : 150° C with minimum value of firmness, colour change and maximum value springiness. The predicted model (regression coefficient model) proved to be accurate in predicting the best factor value. The experimental validation showed the average relative deviation for firmness, springiness and total colour change was 9.37%, 0.80% and 2.37%, respectively.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 30 Jun 2026 10:22 |
| Last Modified: | 30 Jun 2026 10:23 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2831 |
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